VINEGAR-BRAISED CHICKEN AND MUSHROOMS Recipe
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Ingredients: |
Ingredients: 4 pounds assorted bone-in, skin on chicken pieces (breasts and thighs) 2 pounds mushrooms (cremini, white, or baby bella), cleaned of any dirt or particles 2 cups low-sodium chicken broth 3/4 cup balsamic vinegar 1/4 cup red wine vinegar 1/4 cup apple cider vinegar 5 carrots, peeled and roughly chopped (could use baby carrots) 3 cloves garlic, crushed 1 yellow onion, chopped 1 bay leaf 3 tablespoons extra-virgin olive oil 2 tablespoons all-purpose flour kosher salt and freshly ground pepper, to taste
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Directions: |
Directions:Season both sides of chicken generously with salt and pepper. Heat olive oil in a large cast-iron skillet or Dutch oven over medium-high heat and, in batches, brown chicken on all sides, then transfer to a separate plate and set aside. Reserving 2-3 tablespoons, drain off fat and saute carrots and onions until tender. About 10 minutes. Add mushrooms and cook for another 6-8 minutes, or until softened, then add crushed garlic and saute for 2 minutes. Season everything with salt and pepper, then transfer vegetables (discarding garlic) to the plate with the chicken. Sprinkle flour into the Dutch oven and cook for 1-2 minutes, whisking continuously, until pasty and smooth. Pour in the vinegars and whisk until smooth. Cook mixture for 3-5 minutes, or until thickened and reduced, then slowly mix in chicken broth. Return chicken to pot and add bay leaf, then bring mixture to a boil. Reduce heat to low, partially cover your pot and let simmer for 35-40 minutes, or until chicken is cooked through. Return vegetables to Dutch oven and serve with reduced sauce. |
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Notes: |
Personal
Notes: My first time trying a balsamic reduction gravy. I know Jeff, it's not a gravy! LOL!
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